Chunky sausage & tomato pasta

Chunky sausage & tomato pasta

  • 1
  • 2
  • 3
  • 4
  • 5
(113 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 5 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 4

Jazz up sausages with this spicy tomato pasta

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
655
protein
24g
carbs
103g
fat
16g
saturates
5g
fibre
5g
sugar
0g
salt
1g

Ingredients

  • 1 tbsp olive oil
  • 4 thick pork sausages, cut into bite-sized pieces
  • 2 garlic cloves, crushed
  • 200ml medium white wine
  • 1 tbsp tomato purée
  • 400g can chopped tomatoes
  • 500g pack rigatoni or penne
  • handful basil leaves, torn, (optional)
  • parmesan, to serve

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:

Method

  1. Heat the olive oil in a heavy-based pan (preferably not non-stick) and add the sausages. Fry for about 8 mins until golden and cooked through. Tip in the garlic and fry for 1 min. Pour in the white wine and boil until it has reduced by half.
  2. Stir in the tomato purée and tomatoes, and season to taste. Simmer for 15 mins until the sauce is rich and thick.
  3. While the sauce cooks, boil the pasta according to pack instructions and drain. Stir in the basil if using, and cooked pasta into the sauce, then serve in bowls with grated or shaved Parmesan.

Recipe from Good Food magazine, November 2005

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
jacobsden's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was lovely, very filling however once the bottle of wine was opened it just had to be finished. More of a Friday Night dish, enjoy and of course the bottle of wine 10/10 ENJOY ....

paulstarii's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Creates a fantastic rich tomato sauce which goes so well with the sausage and pasta. I tried to get the best sausages I could find in my local supermarket (I used the premium pork ones from the 'Black Farmer' range in the end which worked well.) This is easy to do a delicious!

vickpole's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This has become a family favourite and I agree about the Toulouse suasages, if I can't get them then Lincolnshire are good!!

lindfsw1's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This must be my favourite pasta dish of all time, and it's very versatile. I often add a heaped teaspoon of fennel seeds which work so well with the sausages. You can fry chopped mushrooms with the onion to bulk out the sauce, or I occasionally throw in some chopped aubergine and cook it down until melting. I also often make this with Toulouse sausages, their intense garlicky flavour working brilliantly with the basil and parmesan (but not a good idea if you plan on doing any kissing after the meal!

Pages

Questions

Tips